An unusual ingredient in a pudding, ricotta gives these little puddings a creamy yet light texture. Served with a generous drizzle of dark chocolate sauce (and maybe a scoop of vanilla ice-cream), ...

Whisk the yolks with the flour and rum in a bowl until smooth. Mix in the chocolate mixture well and pour into ramekins. Place in a roasting dish and pour bowling water half way up the ramekins.

Let the bread pudding stand for 15 minutes, then serve with the port caramel sauce on the side. This dessert can be made ahead and refrigerated over night. Rewarm before serving. Heat granulated sugar ...